Put the condensed milk into a medium saucepan. Sift the cocoa into the condensed milk. Whisk together and cook over low heat, stirring constantly, until smooth and slightly thickened. Remove from heat. Put the bittersweet chocolate in the condensed milk mixture and whisk until melted and smooth. Set aside to cool slightly.

In a large measuring cup, gently mix together the cream, 2% milk and the vanilla. Drizzle the cream mixture into the chocolate mixture. Whisk the mixtures together as you are drizzling. Be sure to loosen any mixture from the edges and corners of the pan using a rubber spatula or wooden spoon. Whisk until smooth. Pour through a sieve into a clean bowl.

Make an ice water bath in a bigger bowl and set the bowl of the chocolate cream mixture into it until it is very cold, whisking now and then. Pour into an ice cream maker and church according to manufacturer’s instructions, about 20-25 minutes. During the last couple minutes of churning, add the chopped cookies. Put in an airtight container and freezer for a couple hours (or enjoy the ice cream soft serve immediately. ;))

I have a little disclaimer with this particular ice cream. One and a half cups of chopped cookies is plenty, but as I was chopping them, I kept chopped the whole package of cookies and ended up adding them all to the ice cream. While I didn’t think so, Kevin thought it was a bit too much. A whole package of the cookies probably totalled 2 1/2 to 3 cups of chopped cookies. Add the amount you’d like. Also if you want to bump up the mint flavor even more, you can add 1/4 to 1/2 teaspoon of mint extract.